GUEST POST: Mix It with Peanut Butter this World Chocolate Day

Mixing smooth and creamy SKIPPY® Peanut Butter with chocolate will make this year’s World Chocolate Day even more enjoyable. From desserts and vegan friendly candy bars, to chocolate coated peanutty treats, this perfect pairing makes yummy sweet delights for all the family to enjoy.

Spread It, Mix It or Dip It! Add a few dollops of creamy SKIPPY® Peanut Butter to these chocolate recipes and celebrate World Chocolate Day on 7 July the SKIPPY® way!

Peanut Butter-Chocolate Lava Cake (makes four cakes)

Let the fun and flavour flow! Cut into this mouthwatering chocolate lava cake and watch it erupt with deliciously gooey SKIPPY® Peanut Butter

Ingredients

• 1 x jar 340g SKIPPY® Peanut Butter Extra Smooth
• 85g butter
• 85g dark chocolate, chopped
• 100g granulated sugar
• 50g flour
• 1 pinch salt
• 2 large eggs
• ¼ teaspoon vanilla essence
• Additional SKIPPY® Peanut Butter for drizzling

Method

1. Line bottom of 4 ramekins with rounds of greaseproof paper
2. In a medium microwave-safe bowl, microwave butter and chocolate on high for 45 seconds or until chocolate is melted; stir until smooth. Beat in granulated sugar, flour and salt with a whisk. Beat in eggs and vanilla until blended
3. Spoon mixture evenly into prepared ramekins. Top each with 1 tablespoon of SKIPPY® Peanut Butter; press down to cover peanut butter with mixture. Refrigerate for 1 hour or until ready to bake
4. Heat oven to 220°C. Arrange ramekins on baking sheet. Bake for 15 to 18 minutes or until edges are firm but centres are still slightly soft. Cool for 5 minutes. Carefully run sharp knife around cake edge to serve. Place on serving plates; remove greaseproof paper. Drizzle with warmed peanut butter and serve

Peanut Butter Chocolate Caramel Bars (makes 16 bars)

Your search for a delicious classic candy bar without eggs and dairy is over – it’s vegan-friendly! Time to scoff it without any worries.

Ingredients

Crust

• 144g fine almond flour
• 42g coconut oil, melted
• 40g maple syrup
• ¼ teaspoon salt

Peanut Butter Caramel

• 1 x 340g jar SKIPPY® Peanut Butter Extra Smooth
• 105g maple syrup
• 52g coconut oil
• 1 teaspoon vanilla
• ¼ teaspoon salt

Chocolate Coating

• 350g dark or semi-sweet chocolate chips
• 15g coconut oil

Method

1.  Heat oven to 180°C. Line an 8×8” square baking tray with foil
2.  In medium bowl, mix together crust ingredients. Press evenly into prepared tray. Bake for 10 to 12 minutes, or until lightly golden brown, and allow to cool
3. In a medium saucepan, over medium heat, combine the peanut butter caramel ingredients. Cook, stirring for 2 to 3 minutes, or until mixture begins to bubble lightly. Pour mixture over cooled crust. Refrigerate for 30 minutes to 1 hour. Cut into 16 bars
4. In medium microwavable bowl place chocolate chips and coconut oil. Microwave on high for 1 minutes, stirring after 30 seconds, until chocolate is completely melted. Allow to cool for 10 minutes
5. Line a tray with waxed paper. Dip each bar into chocolate coating. Place on lined tray. Refrigerate dipped bars for 20 minutes, or until chocolate is set
6. Store bars in refrigerator until needed

Chocolate Covered Peanut Butter Dates (makes 12)

Chocolate Covered SKIPPY® Peanut Butter Dates

Every bite of these peanut butter and chocolate dates give you a perfect balance of sweet and salty.

Ingredients

• 60g SKIPPY® Peanut Butter Extra Smooth or Extra Crunchy
• 12 dates, pitted
• 175g chocolate chips
• Sea salt

Method

1.  Spoon SKIPPY® Peanut Butter into each pitted date. Place on plate and freeze for 10 minutes
2. In a microwavable bowl, melt chocolate chips on high for 30 to 40 seconds, stirring after 15 seconds
3. Dip each stuffed date in melted chocolate. Place on a waxed paper line tray. Drizzle remaining chocolate over each. Sprinkle with sea salt
4. Chill in fridge for 20 minutes